"The base of this recipe comes from my good friend Alistair Wise, pastry chef extraordinaire," writes Dunn. "Alistair teaches all our pastry classes at The Agrarian Kitchen and has been battle-hardened in the kitchens of Gordon Ramsay. This is by far the most balanced and delicious tart I've ever tasted, but the filling must be cooked only until it's just set. I've opted for some smoked fish and shaved fennel on top, but feel free to experiment - try sliced tomato and goat's cheese or jamón with shaved celery and carrots."
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.
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